Blackberry Jelly

Blackberry Jelly
Print Recipe
Blackberry Jelly
Print Recipe
Ingredients
Juice
Jelly
Instructions
For juice
  1. Have your associates pick as many berries as they will before complaining becomes prohibitive.
  2. Place berries in a large pot, and fill pot with water just to cover berries.
  3. Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
  4. Strain the cooked berries through a wire mesh strainer or sieve, and save the juice. Discard the berries and seeds. (Do not use a food mill: that just ground seeds through it and I had to strain it again with the strainer.
For jelly
  1. Measure the sugar precisely into a bowl. (Do not reduce or use sugar substitute.) Set aside.
  2. Measure the juice exactly. Place the juice and pectin in a large pot.
  3. Bring the mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
  4. Stir in all of sugar. Return to rolling boil and boil exactly one minute, stirring constantly.
  5. Remove from heat and skim off any foam.
  6. Foam!
  7. Here's your jelly!
  8. IF YOU ARE CANNING YOUR JELLY: Quickly ladle the jelly into prepared jars, within 1/8 inch of the top.
  9. Wipe the jar rims and threads with a damp paper towel. Cover with two piece lids. Screw on tightly.
  10. Process in a hot water bath for 10 minutes. DETAILED CANNING DIRECTIONS
  11. There you go!
Recipe Notes

August 13, 2015

Sarah Northrop let us pick blackberries at her parents' house in Lee, and we ended up with a trove of not-quite-sweet-enough for snacking berries. Perfect for jelly! I made the juice that night, the the jelly the next day (I just left the big bowl of juice in the fridge overnight). I made jelly instead of jam because Nina doesn't like seeds and dad can't eat them.

 

NOTE: I based my batch size on how many berries I had and how much juice they made. I made a quadruple (4x) batch, so the numbers looked like this:

16 cups of blackberries, which rendered 15 cups of blackberry juice

18 cups of sugar (which turned out to be one 10 pound bag)

4 boxes of pectin

It generated 12 12-ounce jelly jars, 4 16-ounce jars, and a little extra that I just threw in an extra jam jar I had and threw in the fridge. They all sealed except one!

jelly07

 

Recipe from food.com.

 

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